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Banoffee Pie Reviews

This pie, an easy take on toffee with bananas (hence the name), made its debut at The Hungry Monk, a pub in England, in 1972. Traditional recipes involve boiling unopened cans of condensed milk, but since that sometimes results in explosions, we thought you might prefer our method.

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3/4

I cooked the cans of condensed milk submerged under water in a pressure cooker based on a dulce de leche recipe. Recommended time is 30 mins after you achieve pressure. Mine may have been a little longer. The dulce de leche/ toffee was almost not sweet enough. I'm not sure why. And the whipped cream overpowered the pie.

yoshimura
from Brooklyn, NY
/ 11.30.2015

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I love this pie! Traditional or not, it's delish and I've made it many times (mostly with a regular pie crust).

bonvivant64
from Cleveland, OH
/ 10.12.2014

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I got the recipe for this long before it's supposed to have been invented. I was in Arkansas over Thanksgiving holiday in 1968, and a cousin of mine was making it. I've been making it ever since. I know the year was right because I was a senior in high school and I graduated in 1969. I open both ends of the can of sweetened condensed milk, push out the block of caramel, and slice it, layering it with bananas and whipped cream. I've also heard of people using strawberries. I learned the hard way about watching the pot of water. We had to repaint the kitchen. Now, I use a deep stockpot so the water can't boil away.

JodiH
from Cedar Hill, TX
/ 07.24.2014

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I have always had success with Epicurious recipes . . . but alas, this was my first failure. This method of making toffee is seriously flawed. Mine turned out a thick, curdled mess and had I kept it in the full two hours, it would have been milk chocolate brown. Boo. I am embarrassed to serve this at a dinner party tomorrow, yet I shall, cause I managed to strain out most of the chunks.

biepicurious
from Montreal, QC
/ 02.27.2014

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I prefer to use what I've learned is the more traditional crust of crushed digestive biscuits (McVities's) crumbed and made like how you would make a graham cracker crust. And as a personal, non-traditional preference, I like to toss my banana slices in rum before putting them in the pie.

jj2010
from Montreal, Canada
/ 09.03.2013

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We did not like this, way too sweet and the toffee is a funny pasty consistency.

fischietto
from Cleveland
/ 07.22.2013

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I do mine like A Cook from Philadelphia, except that I use a can opener and make two inch long cuts on opposite sides of the top of the can. That relieves the pressure that will cause the can to explode. You still have to watch the water carefully and cook it on medium heat for hours. You can actually see the color of the condensed milk as the sugars caramelize. In Mexico they sell it in little wooden round boxes and its called Flan. Same condensed milk toffee. I know the Brits cook it in a standard pie crust, but this might be good in graham cracker crust as another poster suggested or even an Oreo crust. Chocolate, toffee and banana with whipped cream on top is about as good a combination as you can get. I wonder how the toffee would taste with a few ounces of bourbon mixed in before cooking. The alcohol would cook off leaving the flavor in the toffee. Hummmmmm.

The_Brigadier
from West Texas
/ 07.05.2013

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Or put the two unoppened cans of condensed milk in a saucepan filled with water and boil them for about two hours. Let them cool and open them. Ready!

Mariaga
from San Jose, Costa Rica
/ 07.05.2013

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This sounds like something I'd like to make. But there is an even easier and quicker way to make the toffee (aka dulce de leche). Got this from Cooking for Engineers blog --- microwave the condensed milk in a glass bowl. Do 25 second bursts repeatedly until the desired consistency. Watch the milk like a hawk or you'll end up with a sticky mess.

leahtol
/ 06.27.2013

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This is a great recipe, but it is so much easier to cook the milk using a double boiler. When you bake, it tends to come out unevenly cooked from the top down.
I also use a graham cracker crust instead.